Steps

• Step 1

  When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 2

  Place the whole, washed cucumbers directly on the grill grate and smoke for 30 to 45 minutes.

  00:45

  180 ˚F / 82 ˚C

  Super Smoke

  Ingredients

  • 1 Pound Persian cucumbers

• Step 3

  Remove cucumbers from Traeger and cut into desired shape (coins or spears). Set aside until the brine is ready.

• Step 4

  In a medium-sized saucepan, bring all remaining ingredients, except dill, to a boil over medium-high heat. Simmer for 5 to 10 minutes then remove from heat and steep 20 minutes more.

  Ingredients

  • 1/2 Cup Salt

  • 1/2 Cup sugar

  • 6  cloves garlic

  • 4 Whole Bay leaves

  • 4 Tablespoon black peppercorn

  • 2 Tablespoon white peppercorn

  • 4 Tablespoon fennel seed

  • 1 Tablespoon whole coriander

  • 1 Tablespoon red pepper flakes

  • 2 Cup white wine vinegar

• Step 5

  Pour brine over 2 cups of ice water to cool.

• Step 6

  Once brine has cooled, pour over the cucumbers, add the dill and weigh the cucumbers down with a few plates to ensure they are completely submerged. Let sit 24 hours before use. Enjoy!

  Ingredients

  • 1 Bunch dill